Sbarro pizza used to be pretty good 10 or 15 years ago when it first came on the seen in malls etc. It's still not too bad now if you can get a slice reasonably fresh and not laying around all afternoon. I like sausage pizza and their sausage used to be real good 10 years ago or so -was the small 1/4 " crumble style - spiced just right - not the big bland chunky stuff that they use now. Any way here's my crust recipe for what it's worth which I think is very similar to what Sbarro has.

16” diameter pizza - thin crust 3 C - All purpose unbleached flour (Gold Medal)1 TBL - Sugar1 1/2 tspn salt 3/8 tsp Black pepper 1 tsp Yeast (granular) 1 1/4 C + or - Warm water I actually weigh all the dry ingredients on a kitchen gram scale and multiply the dry weight by 13/25 for the amount of warm water to add which seems to be more accurate than the cup measure in the recipe.

Dry mix all ingredients real well. Put in mixer (Kitchenaide) and add warm water and mix well for 5 minutes adding additional flour if too sticky. Knead in mixer for 5 or 10 minutes until texture is a smooth satiny looking , soft and slightly tacky. Hand knead a minute or so to finish off. Put in floured bowl and cover and let rise for a few hours and - optional- re-knead for a minute or so and let rise for a second time. Dough is ready to use.

Hope this helps.P.S.There is a very good "pizza by the slice chain" in malls in the Indanapolis and surrounding area and states - Luca Pizza Di Roma. much better than Sbarro's nowadays - thin crust - creamy melted cheese and very good spiced just right sausage, sauce and other toppingss - my favorite when I'm in the area.

I know this is an old discussion, but as a teen I woked at a Sbarro's...1987. The dough then was made in house I but do not rembember all the proportions:

50 or 100 lbs of flour (this should be easy to check against a typical recipie I)12 oz salt4 pounds of lard2 blocks of wet and living yeast mother(the size of the one pound lard blocks)Water to the mark on the 5 gallon bucket (3.5-4gallon range)

In late 1987 they switched to butter instead of lard. I liked the lard better.

Portion and place in 'fridge at least twelve hours to achieve a retarded rise and develop flavor.

At some Sbarros in junk food heavens (food courts), I have seen privately-labeled bags of Sbarro pizza crust mix. Chances are you are not going to find out the formula, not recipe, but formula, of that pizza crust mix.

I get a kick out of looking at these recipes here.. Pizza dough is pretty well straight forward. Your variables are the gluten of the flour used and proofing method. If your doing it at home, just take a standard dough recipe, make it and let it sit in the fridge covered for 24 hours to rise. I've been there and done it with trying to make the perfect dough, but ended up going back to the basics. Check out the recipe section at www.pizzatoday.com if your going for a commercial mix.

sabarros is in my opinion the best pizza available in CA/sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza

sabarros is in my opinion the best pizza available in CA/Sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza

sabarros is in my opinion the best pizza available in CA/sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza

Living in Connecticut...if this statement were true I would kill myself. Sabarro's in no way, shape or form represents east coast pizza.

sabarros is in my opinion the best pizza available in CA/sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.-In a separate bowl, combine flour and salt.-Pour yeast mixture over flour mixture and mix well with a heavy spoon.-Turn dough onto a floured surface and knead for 2 minutes.-Working from the edges to the center, press dough into a 12" circle.-Place dough on a lightly greased pizza pan and stretch dough to edges.-Spread sauce over crust and top with cheese and desired toppings.-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Notes: To answer the most frequently-asked question I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust.

Have fun! It has always worked for us - we usually put it on the BBQ outside.

This sounds really good, and I'm a fan of Sbarro's Pizza only when I'm in the mall. Otherwise, I go for homemade or this local joint by my house known as Guidos. I wonder if this recipe would work out in a bread maker...we'll see!